Lipton Onion Soup Mix Roasted Potatoes
Crispy on the outside, fluffy inside this easy recipe for roasted potatoes is filled with flavor.
Servings 6 servings
Calories 172kcal
Equipment
- 1 Large mixing bowl
- 1 chef's knife
- 1 sheet pan
Ingredients
- 2 pounds Yukon Gold potatoes washed and cut into 1-inch pieces
- 1 ounce packet of Lipton Onion Soup Mix
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F.
- Wash the potatoes thoroughly. Dry them with a paper towel and cut them into bite-sized pieces. (1-inch pieces)
- Combine the Lipton Onion Soup Mix in a large mixing bowl with olive oil or melted butter. Stir until well combined.
- Add the diced potatoes to the bowl. Toss the potatoes until they are evenly coated with the mixture.
- Season the coated potatoes with salt and pepper
- Spread the coated potatoes evenly on a baking sheet lined with parchment paper or aluminum foil, ensuring they are in a single layer.
- Bake in the preheated oven for about 25-30 minutes or until they are golden brown and crispy on the outside, and tender on the inside. Make sure to stir the potatoes halfway through the cooking time for even browning.
Video
Notes
Storage - Store leftover roasted potatoes in an airtight container in the fridge for 3- 4 days. You can freeze these potatoes for up to 4-6 months. However, the texture will slightly change upon reheating.
Reheat - In my experience, the best way to reheat potatoes is in the oven at 350 degrees for 10-12 minutes. Or you can also reheat them in the air fryer at 350 degrees for 4-5 minutes.
Nutrition
Calories: 172kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 582mg | Potassium: 672mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 1mg
